Gingered Stir-fry Vegetables with Shredded Omelet

Makes 4
Prep 15 m
Cook 14 m



  1. 1 of 4 Heat the flavored oil in a large nonstick skillet or wok. Add the garlic; saute for 30 seconds. Add the eggplant, onion, string beans, carrot and ginger; cook for 8 minutes or until tender. Add broth as needed to keep vegetables from sticking.
  2. 2 of 4 Meanwhile, combine the soy sauce, cornstarch and sugar in a small bowl. Add to vegetables; heat until the sauce thickens. Remove the skillet from the heat; keep warm.
  3. 3 of 4 Coat a 10-inch skillet, preferably nonstick, with nonstick vegetable- oil cooking spray. Beat together the whole eggs, egg white and sherry in a small bowl. Heat the skillet over medium heat. Add the egg mixture. Lower the heat; cook until eggs are almost set, about 2 minutes. Using a large pancake turner, carefully flip the omelet over. Cook 1 to 2 minutes longer or until lightly golden. Place on cutting board; thinly slice.
  4. 4 of 4 Serve the vegetables over rice and top with omelet shreds.
Nutrition Information for Gingered Stir-fry Vegetables with Shredded Omelet
Servings Per Recipe: 4
Per Serving: 315 kcal cal., 8 g Fat, total, 53 g carb., 10 g pro., 436 mg sodium, 107 mg chol.
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Printed from 07/19/2019